10 ounces Filet Mignon, cooked and cut into bite size pieces
4 tablespoons crumbled blue cheese
4 tablespoons raw chopped walnuts
4 tablespoons dried cranberries
4 cups mesclun greens
Divide all of the ingredients among the mason jars. Start with the balsamic dressing and continue with the red onion, red peppers, cucumbers, filet, crumbled blue cheese, chopped walnuts. dried cranberries, and ending with the mesclun greens. Put the lid on a close tightly. Store in the refrigerator for up to 5 days.
Recipes For Dinner Healthy Mason Jars-Recipe 2
3 tbsp Extra virgin olive oil (or 2 tbsp for less dressing)
1 tbsp Balsamic vinegar (or 2 tsp for less dressing)
1/2 tsp Sea salt
1/4 tsp Black pepper
2/3 cup Grape tomatoes (halved)
2/3 cup Cucumbers (chopped)
2 tbsp Red onions (diced or sliced)
3 oz Chicken breast (grilled or baked in the oven, cubed)
1/4 cup Feta cheese (crumbled, optional – skip for dairy-free, paleo or whole30)
1 cup Romaine lettuce (chopped, packed to measure)
Vigorously whisk together the olive oil, vinegar, sea salt, and black pepper, until it forms a balsamic vinaigrette dressing (emulsifies). You can also shake in a small container instead. Pour into the bottom of a large glass jar.
Layer the remaining ingredients in the order listed – tomatoes, cucumbers, red onions, chicken, feta cheese (if using), and romaine lettuce. Do not mix together.
Cover the jar with a lid and refrigerate until ready to eat, up to 3-5 days.
When ready to eat, shake the jar vigorously to mix everything together. Pour into a bowl to eat.
Recipes For Dinner Healthy Mason Jars-Recipe 3
3 tablespoons olive oil
3 tablespoons white wine vinegar
5 tablespoons honey or maple syrup
1/4 teaspoon dijon mustard Salad
1/2 cup uncooked barley (roughly 2 cups of cooked barley)
4 cups butternut squash (cubed; 1 small butternut squash or 1/2 a large butternut squash)
1 tablespoon olive oil
salt & pepper
15 oz can chickpeas (or 540 mL; drained and rinsed)
1/2 cup feta cheese (crumbled)
1/4 cup pecans (chopped)
1/4 cup dried cranberries
Shake together vinaigrette and set aside.
Cook barley according to package directions and set aside.
Heat oven to 425°F. Line a baking sheet with parchment. Toss the butternut squash with olive oil and sprinkle generously with salt and pepper.
Arrange on the baking sheet and roast for 10 minutes. Toss and roast for 10-15 more minutes, until soft. Allow to cool completely.
Assemble the jar salads: Add 1.5 tablespoons of dressing in the bottom of the jar. Add in the following order: chickpeas, barley, butternut squash, feta cheese, cranberries and pecans.
Recipes For Dinner Healthy Mason Jars-Recipe 4
1 5-ounce bag of baby spinach/mixed greens
1/4 cup cilantro, chopped
1/4 cup red onion, chopped
1/2 cup cherry tomatoes, chopped
3/4 cup corn kernels (fresh or frozen that has been thawed)
1/2 cup shredded purple cabbage
1/2 cup cooked quinoa
1/2 cup shredded carrots
1 cup cooked black beans
1/2 avocado, sliced
Lime Jalapeño Dressing (Makes 3/4 Cup):
1/3 cup lime juice
1/4 cup olive oil
2 Tablespoons maple syrup
1 Tablespoon cilantro
1 clove garlic
2 teaspoons chopped jalapeno
1/2 teaspoon salt
1/2 teaspoon ground pepper
Make dressing by placing all dressing ingredients into your blender and blending until smooth.
To build the mason jar salads: Grab two wide-mouth quart size mason jars and add 2-4 Tablespoons of dressing to the bottom of each. Add in onion, carrots and cabbage. Use a fork to toss these veggies in the dressing. Add remaining ingredients in layers in the following order: corn, tomatoes, black beans, quinoa. Fill the rest of the jar with mixed greens and top each with a few cilantro leaves. To serve, pour jar onto a large plate or bowl and top with sliced avocado.